tag:blogger.com,1999:blog-1889046160451485982.post1172244359371677538..comments2015-07-27T18:16:21.162-04:00Comments on THE CRISPY COOK: GF Food Find of the Week: Smoked PaprikaRachelhttp://www.blogger.com/profile/10211857370548116268noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1889046160451485982.post-30883545994419600742008-08-20T09:46:00.000-04:002008-08-20T09:46:00.000-04:00We LOVE smoked paprika and use it almost daily!! I...We LOVE smoked paprika and use it almost daily!! I add it to nearly everything!!Carriehttp://www.blogger.com/profile/05800948411924117140noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-57088042585576920002008-08-14T23:31:00.000-04:002008-08-14T23:31:00.000-04:00I have only discovered smoked paprika in the last ...I have only discovered smoked paprika in the last few years and find it is wonderful to add depths of flavour - after a rocky start with it of being too heavy handed, I have had a great success with it in macaroni cheese, split pea soup, and a sweet potato and bean dip, plus in a potato bread but not sure about GF versions of this oneJohannahttp://www.blogger.com/profile/08594201473931487490noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-66459058874700212242008-08-14T10:07:00.000-04:002008-08-14T10:07:00.000-04:00You mean there's more than one kind of smoky papri...You mean there's more than one kind of smoky paprika goodness? Oh man....<BR/><BR/>Thanks for all the great ideas for using my new favorite spice, I really appreciate it. Keep 'em coming!Rachelhttp://www.blogger.com/profile/10211857370548116268noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-82219492821242059252008-08-14T09:19:00.000-04:002008-08-14T09:19:00.000-04:00I have two boxes of smoked paprika, sweet and hot....I have two boxes of smoked paprika, sweet and hot. Sweet when I'm cooking for others and hot when it's just for me. I really like it in southern style collard greens. You can make them smoky and authentic tasting without adding any meat.Maggiehttp://www.blogger.com/profile/00442002530901345199noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-4668546118683181532008-08-12T21:38:00.000-04:002008-08-12T21:38:00.000-04:00Hi Rachel! I love smoked paprika. I personally can...Hi Rachel! I love smoked paprika. I personally can't imagine tuna salad without it.... fresh tuna, chopped tomatoes, mushrooms, green peppers, (or asparagus, when it's in season) some salt, a dash of pepper, enough sour cream to make things wet... and a healthy dose of smoked paprika... served over romaine... it's to die for.Rachelhttp://www.blogger.com/profile/04959598983541302366noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-49957409510509735242008-08-12T18:38:00.000-04:002008-08-12T18:38:00.000-04:00Sorry, I forgot this was a meat-free blog; didn't ...Sorry, I forgot this was a meat-free blog; didn't mean to offend anyone with meat/smoked paprika suggestions. It's great in vegetarian paella.<BR/><BR/>And actually, I've been curious about using a bit of it in dishes that are traditionally flavored with a bit of smoked or cured meat. It might add a bit of the intended flavor, while keeping the dish vegetarian.<BR/><BR/>Debs<BR/><A HREF="http://food.gofrolic.org" REL="nofollow">Food Is Love</A>Debshttp://www.blogger.com/profile/09217281333751656056noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-4312191383937165782008-08-12T18:37:00.000-04:002008-08-12T18:37:00.000-04:00When I was first introduced to smoked paprika, yea...When I was first introduced to smoked paprika, years ago, I wanted to put it in everything! I've toned that down since, but I'm still enamored of it. In paella, in tuna salad, rubbed onto chicken... it's wonderful stuff.<BR/><BR/>Debs<BR/><A HREF="http://food.gofrolic.org" REL="nofollow">Food Is Love</A>Debshttp://www.blogger.com/profile/09217281333751656056noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-74345604624583107272008-08-12T12:24:00.000-04:002008-08-12T12:24:00.000-04:00If you get a chance to get some from a Penzeys or ...If you get a chance to get some from a Penzeys or order online from Seattle's world spice merchants, you'll be thrilled with the flavor. Bulk spices are almost always far better quality than jarred. That said, this stuff is fantastic in hummus or white bean spread, made into a butter and brushed onto grilled tofu, and tossed with freshly roasted cashews and almonds.gailefidgetybudgie.typepad.comnoreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-43993933269643509642008-08-12T10:18:00.000-04:002008-08-12T10:18:00.000-04:00Hi Rachel,Thanks for stopping by by blog. Hope yo...Hi Rachel,<BR/><BR/>Thanks for stopping by by blog. Hope you love your new dehydrator. I believe I had gotten my money's worth after my first season of sun dried tomatoes, 19 years ago.<BR/><BR/>I'd suggest an all day test run for your first attempt. Then you can keep an eye on things. When you see how long your tomatoes need, then you can decide if it will be okay to leave them overnight. To slow down the process, I fill the bottom layer with full size Roma tomatoes, cut in half.<BR/><BR/>I have paprika peppers in my garden this year. I'm going to dry them and grind them myself. I'm hoping for a flavorful sprinkling.Gluten free Kayhttp://www.blogger.com/profile/09011722779155029225noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-4328698140152095442008-08-12T09:34:00.000-04:002008-08-12T09:34:00.000-04:00Oooh - I'll have to pick up some at the local spic...Oooh - I'll have to pick up some at the local spice shop! Thanks for sharing :)Joelenhttp://www.blogger.com/profile/05997166741217476857noreply@blogger.comtag:blogger.com,1999:blog-1889046160451485982.post-4065469907471197112008-08-12T08:19:00.000-04:002008-08-12T08:19:00.000-04:00Welcome to the dark side of smokey goodness Rachel...Welcome to the dark side of smokey goodness Rachel!<BR/><BR/>We have three or four different kinds here at home...love them! <BR/><BR/>Add some to your marinades...instant BBQ. I love it where you might use something like bacon but want a veggie or vegan alternative. It is so good, you'll find ways of using it everywhere (within reason of course!)Colleenhttp://foodwineartdesign.wordpress.comnoreply@blogger.com